Phirni / Firni / Rice Pudding

Phirni is a thick and creamy pudding made from ground rice,milk, sugar and saffron. 

This traditional Indian dessert is worth trying for any special occasion! 

Try and enjoy with your loved ones.

Ingredients: Serves - 4 to 5 (approximately) 

Basmati rice - 1/3 cup 

Full cream milk - 1 litre 

Sugar - 1/2 to 3/4 cup 

Cardamom powder - 1/2 tsp 

Saffron - few strands 

Nuts - for garnishing

Directions:

Wash and drain the basmati rice.

Add water and allow to soak the rice for 30 minutes.

Drain it completely and allow to dry in cloth.

Once it is dried, grind it into coarse powder using pulse mode.  Keep aside.

Add one liter of milk in a heavy bottom pan; allow to boil.

Take few strands of saffron in a bowl, add 1/4 cup of hot milk into that and allow to soak.

Add rice powder gradually into the boiling milk and stir well to avoid lumps.

Continue cooking in low to medium flame till the rice is cooked and milk quantity reduced to half.

This process will take approximately 15 to 20 mins.

After that add sugar, cardamom powder, saffron infused milk . Give a mix and continue cooking for another 5 to 7 minutes.

Switch off the gas.  Once it becomes warm ; Transfer to a serving bowl and top it with nuts.

Let it refrigerate for at least 5 hrs before serving for best taste!

Now tasty and creamy Rice Phirni is ready to serve.

Caramel Palada Payasam | Palada Pradhaman | Onam Special Payasam | Kerala Style Easy Palada Payasam

Here's an interesting, easy to make Kerala Style Caramel Palada Payasam!  

Palada Payasam / Pradhaman is one of the traditional payasam varieties in Kerala and a must served dish during their special occassions such as Ona sadhya.

Try out this best suited for any special occasion and give your feedback.

Ingredients: Serves 4 to 5 approximately

Rice ada - ½ cup (store bought)
Sugar - ½ to ¾ cup
Full cream milk – 4 to 5 cups
Cashew nuts - 10 to 15
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water - 3 to 4 cups (to cook ada)

Directions:

Heat water in a pan. Once the water starts to boil add Rice ada and allow to cook for 10 minutes.  Switch off the gas.

Drain the excess water completely, rinse with cold water and keep aside.

Heat ghee in a pan; fry cashews and raisins till it turns slightly golden brown in colour. Keep aside.

Heat milk in a open pan and allow to boil in medium flame.

Add drained ada and allow to cook till becomes soft and milk thickens.

Keep stirring in equal intervals.

To caramalise the sugar:

Take a dry pan; melt the sugar in slow flame till it reaches golden colour.

Now add 1/4 cup of water to the caramel; give a thorough mix and switch off the gas. Keep aside.

(Note: Be cautious of hot spatters / splashes when you do this)

Pour caramel to the milk ada mixture. Stir thoroughly.and continue cooking.

Check for sweetness and add extra sugar according to your taste.

Add cardamom powder, roasted raisins and cashews. Give it a mix and switch off gas.

Serve warm or chilled.

Delicious Caramel Palada Payasam is ready to serve!

Note:

Here I used store-bought ada, as preparing from scratch is time consuming.

When the payasam is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency.

Adjust the amount of sugar according to your taste.

The cooking time will differ according to size of the ada.

Chocolate Pudding Recipe | Easy Pudding (without Egg) | No-Gelatin, No-Agar Agar Pudding in 15 mins

Here is an easy to make chocolate pudding recipe in just 15 minutes. Kids will loves this smooth and silky pudding.

Try it out and give your feedback.

Ingredients: Serve - 3 to 4 approximately.

Full Cream Milk – 2 cups (500 ml) 

Sugar – ½ cup 

Cocoa powder - 2 tbsp 

Cornflour – 2 tbsp 

Choco chips – 1 tbsp (optional) 

Butter – 1 tbsp 

Vanilla essence – 1 tsp

                                      

Directions:

Take a pan, add Cocoa powder, Sugar and cornflour.  Give it a mix.

Now, slowly add milk and stir well to avoid lumps.

Now transfer pan to the stove.

Heat the pan in slow flame in till it thickens, stirring continuously.

When it thickens, add butter, choco chips (optional) and vanilla essence.  Give it a quick mix and switch of the gas.

Allow to cool it is warm, stirring in between.

Transfer to serving glass and refrigerate for at least 2 hrs.

Serve chilled.

Tasty chocolate pudding is ready to serve.

வெந்தய குழம்பு | Vendhaya (Fenugreek) Kuzhambu

Vendhaya kulambu is easy to make, delicious kuzhambu / gravy, which I learnt from my mom. It is very flavorful, tangy and spicy gravy suits best with rice, idli and dosa.

Try it out and give your feedback.

Ingredients: 

Small onions - 15 to 20 

Tomato – 1 small 

Tamarind - 1 big gooseberry size 

Turmeric powder - ½ tsp 

Red chilli powder - 1 tsp 

Coriander powder- 2 tsp (heaped) 

Salt – to taste 

Dry Roast and Grind: 

Fenugreek Seeds - 1 tsp (taste the gravy and add more to suit you). 

To Grind: 

Coconut - ¼ to ½ cup 

For Seasoning: 

Fenugreek seeds - ½ tsp 

Fennel seeds - ½ tsp 

Curry leaves - 1 sprig 

Oil - 1 to 2 tbsp (Preferably sesame oil) 

Directions:

Heat a pan add fenugreek seeds and dry roast it in low flame; till  it changes colour. Allow to cool and grind it into fine powder.

Add coconut in mixer and  grind it into paste by adding water. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, add small onions and fry  till the colour changes slightly.  Next add chopped tomatoes and salt, fry till tomato becomes become soft.

Then add tamarind extract, all spice powders and allow to boil.

Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.

Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out. 

Last, add fenugreek powder and give it a mix.

Remove from fire and serve hot with steamed rice.

Note:

You may adjust the salt and spice levels to suit your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

you can also add sambar powder instead of red chilli powder and coriander powder for this

Pesarattu | பச்சை பயறு தோசை | Green Gram Dosa | Healthy, Protein Rich, Gluten Free Dosa | பெசரட்டு

Green Gram Dosa / Pesarattu is an easy to make, healthy dosa that doesn't require fermentation but can be used directly after grinding. If planning to prepare for breakfast, you may have to soak Green Gram overnight.

Try and give your feedback.

Ingredients: Green gram / பச்சை பயறு – 1 cup 

Raw Rice – ¼ cup 

Green chillies – 2 or 3 

Ginger – 1 big piece 

Cumin seeds – 1 tsp 

Salt – as required 

Oil – to drizzle over dosa

 For Topping: Chopped Onion

Directions:

Wash green gram and rice thoroughly ; allow to soak for 4 to 6 hours or overnight.

Once it is soaked; drain the water completely.

Take a mixer add drained green gram and rice along with jeera, green green chillies and ginger & salt.

Grind into paste by adding water. Transfer it to a separate container and mix well. 

 The batter should not be too thick or thin.

Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.

Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.

Remove dosa from the pan and serve hot with Ginger chutney / Coconut chutney.

Note:

You can increase the amount of green chilli, according to your taste.

Addition of rice , gives crisp texture to dosa.

Paneer Sandwich | Paneer Veg Sandwich | Grilled Paneer Sandwich | Kids Favorite Lunch Box Recipe

Try this yummy, filling and healthy Paneer sandwich / Paneer vegetable sandwich for your kids lunch box /for breakfast or tea time snack with hot tea!

Ingredients: (serves 1 or 2): 

Bread – 4 to 6 slices 

Paneer – 1 cup (grated) 

Carrot – 1 tbsp (grated) 

Onion – 1 tbsp (finely chopped) 

Chilli powder – ½ tsp 

Garam masala powder – ½ tsp 

Salt - to taste 

Coriander leaves –1 tbsp (finely chopped) 

Butter - to toast the bread 

Tomato sauce / ketchup - 1 to 2 tbsp 

Note: You may adjust salt and spice level to suit your taste.

Directions:

Take a bowl add grated paneer, onion, red chilli powder, garam masala powder, grated carrot, corriander leaves, tomato sauce and salt.

Mix it well and keep aside. 

Spread the paneer mixture on one slice of the bread and cover it with the another slice. 

Spread butter on top of the bread and close the grill.

Grill the sandwich till it becomes golden brown in colour, it will take about 2 to 4 minutes.

Cut the sandwich into half and it is ready to serve.

Note:

Instead of tomato ketchup, you can try green chutney.

You can also prepare this sandwich in tawa.

Tomato Rice | தக்காளி சாதம் | Tomato Rice in Pressure Cooker | Thakkali Sadam | Lunch Box Recipes

Hi, Looking to make quick and easy rice variety for your lunch / picnic / children school box needs or how to make better Tomato Rice.  

Here's an interesting and simple recipe for you to prepare Tomato Rice using Pressure Cooker.

Serves - (2 to 3 approximately)

Ingredients: 

Rice - 1 cup (ponni raw rice or basmati)
Water - 2 cups (to cook the rice)
Tomato - 2
Onion - 1
Green chillies - 2
Garlic - 6 to 8 cloves
Turmeric powder - 1/2 tsp
Red chilli powder- 3/4 tsp
Coriander powder - 1/2 tsp

Salt - to taste

For seasoning:

Oil - 1 or 2 tbsp
Cinnamon - 1
Cloves - 2
Cardamom - 1
Fennel seeds - 1 tsp
Curry leaves - 1 sprig

Directions:

Wash and soak the rice in water for nearly for 15 minutes.

In a pressure cooker, add oil and ghee. Once it becomes hot, season it with cinnamon, cloves, cardamom and fennel seeds.

Once it crackles; add chopped garlic, onions and green chillies.  Stir well till it becomes translucent.

Add tomatoes, salt, turmeric powder, red chilli powder and corriander pwder.  Sauté well till the tomatoes become soft.

Add 2 cups of water to the tomato mixture and allow to boil. Once it starts boiling add drained rice.

When the water starts boiling, mix well and check for salt.

Close the cooker with the lid.  After the first whistle simmer for five minutes and switch off the gas.

Serve hot with any coconut thogayal / raita.

Note:

Amount of water will vary according to variety or quality of rice.

Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala

Here's an interesting recipe of Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala for you. 

This serves well as an all time spicy snack or meal that suits best for breakfast, mid-morning, brunch, lunch, evening or dinner.

Ingredients:

White  / Brown Bread - 6 to 8 slices
Onion - 1(finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 2 (chopped)
Carrot - 1(chopped into small pieces)
Capsicum - 1(chopp into pieces)
Green peas - 1/4 cup(i have used frozen)
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Tomato ketchup - 1 tbsp
Corriander leaves - 1 tbsp(finely chopped)
Salt - as required

For seasoning:

Oil - 1 or 2 tbsp
Cumin seeds / jeera - 1 tsp

Directions:

Chop the bread slices into cubes / pieces.

Heat oil in a pan, season it with cumin seeds.

Once it splutters, add onion and saute till colour changes.

Next add ginger garlic paste and chopped tomatoes.  Give it a stir and add carrots, capsicum, green peas, red chilli powder and garam masala powder.

Add little water; close the lid and allow to cook for 5 minutes till vegetables becomes soft .

Once the veggies are cooked, add tomato sauce and coriander leaves. Give it a mix.

Add cubed bread pieces and mix well till masala coats the bread pieces completely.

Now vegetable bread masala is ready to serve.

Note:

Adjust the spice level according to your taste.

Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை

Hai, Here's an interesting recipe for you to make spicy, tasty and cruncy Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை that would make a good tea time or lunch or dinner starter or accompaniment and a quick meal recipe for lock down times.

Ingredients:

Beetroot  - 1 (Clean, peel the skin  and grate)
Channa dal - 3/4 cup

Toor dhal - 1cup
Onions -  1 medium sized

Coriander leaves - 1 tbsp (Finely chopped)
Curry leaves - 1 sprig 

Rice flour - 1 or 2 tbsp

Salt - to taste
Oil - for deep frying
Water to soak dhals

To Grind:
Green chillies -2

Red chillies - 2
Ginger - 1”
Garlic - 5 or 6 cloves

Saunf or aniseed - 1 tsp

Directions:

Soak channa dal and toor dhal together for 2 hrs.

Drain the water completely; keep it aside.

Grind in a small jar; red chiilies, green chillies, ginger, garlic and fennel seeds into coarse paste.

Grind separately (don't add water while grinding) the dhal coarsely.

Now add the spice paste and grated beetroot to the dhal mixture and grind it using pulse mode.

Take a bowl and add the  beetroot mixture, chopped onion, salt, coriander leaves, curry leaves and rice flour;  mix well (if you feel the vada mixture is not firm , then add more rice flour to make it firm).

Mould the mixture into small balls and flatten them.

Deep fry the vadas in low flame; wait till it becomes golden brown.

Serve hot.

Palak Egg Bhurji / Spinach Egg Bhurji

Hi, Ever wondered how to make Palak Egg Bhurji / Spinach Egg Bhurji / Palak Anda Bhurji / கீரை முட்டை பொரியல் / Keerai Muttai Poriyal or what would be a healthy dish with the goodness of both veg and non-veg? 

Here's an interesting and nutritious recipe for you using the vitamin rich Spinach / Palak / Keerai and the protein rich Egg / Muttai with the enhanced taste and health benefits in combination of both that helps as an immunity booster and in improving overall health. 

Ingredients:

Spinach - 1 big bunch
Eggs - 3
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste

For seasoning: 

Coconut oil - 1tbsp (you can use any oil)

Cumin seeds - 1 tsp

 You tube video:

Directions:

Clean and wash the spinach . Drain the water and chop the leaves finely along with tender stalks. Keep aside.

Break eggs in a bowl and beat it thoroughly; keep aside.

Heat oil in a kadai; season it with cumin seeds.

After it crackles, add chopped onion.  Fry till onion becomes translucent.

Next add red chilli powder, turmeric powder and salt. Give it a mix .

Now add chopped spinach leaves. (no need to water; because spinach tend to ooze out more water). Give it a mix.

Cook till the spinach becomes soft and water dries up.

Add the eggs along with pepper powder into the center of the pan, slowly mix in the spinach mixture till it blended well.

Serve hot.

Poondu Kuzhambu / Garlic Kulambu / Garlic Pepper Kuzhambu / பூண்டு மிளகு குழம்பு

Poondu Kuzhambu / Garlic Kuzhambu is a tamarind based south Indian gravy goes well with steamed rice and any simple stir fry / poriyal or kootu!

The recipe which i am sharing here is my mom's special which is one of my favourite.

The key ingredients such as Garlic, Pepper, Turmeric, Cumin Seeds are know as immunity boosters that make this gravy a much preferred during this time.

Do try and give your feedback!

Ingredients:

Garlic - 15 to 20 / one handful
Tamarind - 1 big gooseberry size
Red chillipowder - 1 tsp
Corriander powder- 1 tsp (heaped) 
Turmeric powder - ½ tsp

Salt - to taste

To roast and grind:
Pepper - 1 tsp

Jeera - 1 tsp
Coconut - ¼ to ½ cup

For Seasoning:

Fenugreek seeds - ½ tsp
Fennel seeds - ½ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp (Preferably sesame oil)

Directions:

Heat 1 tsp of oil, fry pepper and jeera ; till it pops up.  Allow to cool and grind it into paste along with coconut by adding water. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, fry the garlic till the colour changes slightly.

Then add tamarind extract, all spice powders and allow to boil.


Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.

Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out.

Remove from fire and serve hot with steamed rice.

Note:

Adjust the water quantity and spice level according to your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

you can also add sambar powder instead of red chilli powder and coriander powder for this gravy.

Pan fried Tandoori Chicken / Tandoori Chicken Stove Top

Tandoori chicken is a delicious non-veg starter and one of the most popular dishes from India. This mouthwatering variety is a sure hit for parties (of course, for non-vegetarians).

 This recipe is to make Tandoori Chicken without using Oven or Grill, but with a Pan.

Try this out and enjoy!

 Ingredients:

Chicken legs / Drumsticks – 8 to 10 pieces 

First marination: 

Salt – As required

Lemon juice - 1½ tbsp 

Second marination: 

Ginger-garlic paste - 1½ tsp 

Turmeric powder - ½ tsp 

Kashmiri Red Chilli Powder – 1 to 1½ tsp

Corriander powder - 1 tsp 

Garam masala powder - 1 tsp 

Yogurt - 2 tbsp 

Kasuri methi - a big pinch 

Butter – 1 or 2 tbsp 

Salt – If needed 

Red food colour - a pinch (optional) 

Directions:

Clean the chicken legs and make slits on each piece. Rub it with salt and 1 tbsp lemon juice; Keep aside for 15 mins.

To marinate; mix yogurt / curd (without water), turmeric powder, red chili powder, coriander powder, ginger garlic paste, garam masala powder.

Apply this mixture over the chicken pieces and allow to marinate for 4 to 5 hours, preferably overnight in refrigerator.

Heat butter in a pan, once it started melting Place the chicken pieces over that.

Allow to cook for 2 to 3 minutes and flip the pieces; again cook for another 2 minutes.

Close the pan with the lid and allow to cook in low to medium flame for 10 minutes.

Take out the lid and allow to cook till the water dries up. 

Tandoori Chicken is ready to serve now.

Serve with onion rings and lemon wedges.

Note:

Adjust spice level to suit your taste.

Channa Masala / Chole Masala (without Onion and Garlic) / Chick Peas Masala

Channa Masala / Chole Masala is a popular North Indian dish served as an accompaniment with Chapathi, Roti, Naan, Poori, Jeera Rice, etc. 

This version without using Onion and Garlic is particularly prepared during the fasting days of Hindu festivals. 

This protein rich Channa / Chick Peas comes with its own health benefits such as in controlling blood sugar levels, stabilizing blood pressure, maintaining a healthy heart, lowering cholesterol and enhancing immunity.

This recipe was shared to me by my friend Ms. Champa Mallya; I tried it and it came out very well, the first time itself. Please try and give your feedback.

Ingredients: (Serves 3 to 4)

Channa or Chick Peas – 1 to 1 ½ cups

Tomato – 2 (chopped) 

Green Chilli – 2 

Ginger – a small piece (1 inch, grated) 

Turmeric Powder – ½ tsp 

Kashmiri Chilli Powder – 1 tsp 

Garam Masala Powder – ½ tsp 

Lemon – ½ slice 

Salt – to taste 

Sugar – ½ to 1 tsp (optional) 

Coriander Leaves – 1 tbsp (chopped) 

Butter – 1 or 2 tsp

For Seasoning: 

Oil – 1 or 2 tbsp 

Cumin Seeds / Jeera – 1 tsp

Check this link for you tube video :

Directions:

Soak the channa overnight or nearly for 7 to 8 hours.

Pressure cook channa by adding little salt and water, until it becomes soft.

Heat oil in a pan , season it with jeera / Cumin seeds. Once it crackles add grated ginger and green chillies.

Give it a stir; add turmeric powder and kashmiri red chilli powder.

Mix it and now add the finely chopped tomatoes along with salt and sugar (to balance the acidity of tomatoes). 

After it mashes well add the cooked channa along with water.

Allow it to boil till the gravy thickens.

Reduce the flame; Let it simmer for 10 minutes or till the oil comes out.

At last add garam masala; garnish with the chopped coriander leaves and lemon juice.

Switch off the gas.

Serve hot with chapathi, Naan, Bhatura, Jeera rice.

Nutella Oats Porridge / Kids Breakfast Recipe

Nutella Oats Porridge is an easy and quick breakfast or mid morning meal that would be appealing for all particularly for kids.  

Try it and give your feedback.

Serves - 2 (approximately)

Ingredients:

Milk - 2 cups
Oats - 1 to 1 1/2 cups
Nutella - 1 to 2 tbsp
Honey / Sugar - to taste(optional)
Apple or any favorite fruit of your choice
Nuts (walnuts, almonds)

Directions:

Heat 2 cups of milk in a pan. 

When it starts boiling add 1 to 1 1/2 cups of oats to the milk; allow to cook till it thickens.

After that 2 tbsp of nutella and stir well ; swatch off the gas.

Top it with your favorite fruits and nuts.  Enjoy!

Note:  

Adjust the consistency of the porridge by adding milk, to suit your taste.

Mutton Varuval / Spicy Mutton Fry (Tamil nadu style)

This spicy Mutton fry is simple, easy to make, delicious dish cooked with many flavorful spices.  It goes well with rice paired with any mutton gravy / sambar / rasam / curd rice.

Do give this recipe a try!

PREP TIME

15 mins

COOK TIME

25  mins

TOTAL TIME 

40 mins

                                                                                                                                        

Recipe for Mutton Varuval / Spicy Mutton Fry 

Recipe type: Main course

Cuisine: South Indian

Serves - 3 to 4(approximately)

Ingredients:

Mutton - ½ kg
Onion - 1 (big)
Ginger Garlic paste - 2 tsp
Tomato - 1 (medium sized)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp

To grind:

Pepper - 1 tsp

Fennel seeds / sanuf - 1 tsp
Cumin Seeds - 1 tsp

For seasoning:

Oil - 1 to 2 tbsp
Cinnamon -1
Cloves - 3 or 4
Cardamom - 1
Green chillies - 2
Curry leaves - 1 sprig

Directions:

Take a pressure cooker; add mutton, turmeric powder, and salt ; along with 2 cups of water.

Give it a mix and close the lid; pressure cook for 4 to 5 whistles or till it becomes soft.

( the mutton stock can be used for preparing rasam, soup)

Heat oil in a kadai and season with cinnamon, cardamom, green chillies and curry leaves; after it splutters, add the onions. 

Sauté till the colour changes; add ginger garlic paste, tomatoes and salt. Stir well till the tomatoes becomes soft.

After that add turmeric powder, red chilli powder and the cooked mutton; mix well. 

Allow to cook till the water evaporates and masala becomes thick. 

At last add pepper mixture and coriander leaves and give it a stir and cook for 2 to 3 minutes ; switch of the flame.

Spicy Mutton fry is ready to serve.

Note:

Adjust the water quantity and spice level to suit your taste.

The cooking time depends upon the quality of mutton.

Green Chilli Sambar (without sambar powder) / Lady's finger Sambar / Vendakkai Sambar

Green chilli sambar is one of my favorite and also a popular recipe in  our house hold.  This sambar is easy to prepare, without having to depend on the availability of sambar powder.  

Here I have used Lady's finger; you can also use other vegetables such as raw mango, drumstick, carrot to prepare this sambar.

Let's check the recipe;

Click for the video link:

PREP TIME

15 mins

COOK TIME

15  mins

TOTAL TIME 

30 mins

                                                                                                                                        

Recipe for Green Chilli Sambar

Recipe type: Accompaniment for rice

Cuisine: South Indian

Serves - 3 to 4(approximately)

Ingredients:

Toor Dahl / Tuvar Dhal / Thuvaram paruppu - ½ cup
Lady's finger - 12 to 15 (chopped)
Big Onion - 1 / Small onion - 10 (Chopped)
Tomato - 1 (finely chopped)
Tamarind - a small gooseberry size
Turmeric powder - 1/2 tsp
Asafoetida - a generous pinch
Salt - to taste

For Seasoning:
Mustard seeds - ½ tsp
Urad dhal - ½ tsp
Curry Leaves - 1 sprig
Green chillies - 5 to 6

To Grind:

Coconut - 2 tbsp
Pepper - 1 tsp
Cumin seeds - 1/2 tsp

Directions:

Pre - Preparation:

Wash the lady's finger and pat dry completely. Trim the edges and chop into long pieces

Soak the tamarind in a cup of water. After sometime squeeze and extract the juice; keep it aside.

Wash toor dhal and pressure cook adding water along with turmeric powder and till it becomes soft.

Once the pressure releases; open the lid and mash with the laddle and keep aside.

Preparation for sambar:

Heat oil in a kadai and season with mustard seeds; once it splutters add the remaining ingredients 'For Seasoning', one by one.

Once it crackles; add chopped onions and Lady's finger with little salt. Saute till stickiness reduced.  

After that add tomato fry for a while , add tamarind juice and a cup of water .

Close the pan with the lid and allow to cook till it is half done.

Now add the cooked dhal, extra salt (if needed), coconut paste along with a cup of water. 

Mix and allow to boil  for five more minutes and switch off the gas.

Serve hot with rice.

Note:

You can also use Raw mango, drumstick, carrot to prepare this sambar.

You may adjust the water quantity and spice level to suit your taste.

Sambar will tend to thick, so adjust the water level accordingly.

Addition of ghee (clarified butter) while serving will enhance the taste and flavour of sambhar.

Coconut Milk Chia Seed Pudding / Chia Seed Pudding with Coconut Milk

Chia Seed Pudding is an easy to make, tasty, nutrient rich super food. Here I have used coconut milk as a liquid base; you can adjust the thickness of the coconut milk to suit your taste.

Chia seed is an excellent source of omega-3 fatty acids; rich in fiber, calcium, antioxidants and high quality protein.

For variation, you can use any milk of your choice (almond milk, cow's milk, soy milk, etc.) and top it with your favorite fruits.

You can have this Chia Seed Pudding as breakfast (low carb), snack or dessert!

                                       

                         

Serving Size: 1

Ingredients:

Semi thick coconut milk - 1 cup(unsweetened)
Chia seeds - 2 tbsp
Walnut  - 2 to 3(chopped)
Dates - 2 to 3(optional)
Banana - 1 sliced(you can add fruit of your choice
Maple syrup / Honey / any sweetener of your choice - to taste

Directions:

Take Chia Seeds in a bowl and add Coconut Milk. Stir well to avoid lumps.

Close bowl with the lid and keep aside for at least an hour. If you plan to keep for more time / overnight, it's better to store in refrigerator.

You can see the pudding thickened and the seeds have swollen up.

Give it a mix and top it with chopped nuts, dates, banana and any sweetener of your choice.

Your Omega-3 rich, healthy breakfast is ready to serve!